INGREDIENTS
1 cup
Chicken breast, cooked and shredded
1
cut into 8-inch strips 2 oz. baby spinach
1
Avocado, slices
1 cup
Corn, fresh kernels
1/2
Red onion, large
1
Zucchini
1
Kosher salt and freshly ground pepper
2 tbsp
Vegetable oil
12
Corn tortillas
5 oz
Monterey jack cheese
1
Sour cream
1
jar Enchilada starter, green